We enjoy the unexpected crunch that walnuts, crisp bites of apple, and a sweet raisin now and then add to a basic creamy slaw.. The slaw repertoire in this house is pretty vast. It seems I tend to pair this with barbecues and grilled foods, for no particular reason.
Mix in a large bowl:
4 cups finely sliced cabbage and 1 cup shredded carrot
OR 5 cups of bagged slaw mix (one bag, usually)
3/4 c toasted walnuts or pecans, coarsely chopped
1/4 c finely minced red onion (or use green onion, but red is prettier)
1/2 c dark raisins
In a measuring cup place 1/2 c buttermilk*, 1/2 c mayonnaise, 2 TB sugar, 1TB lemon juice, 1/2 tsp salt, 1/2 tsp pepper. Whisk.
Add to the slaw mixture, toss well, and then fold in 1 red apple thinly sliced in crescents and one Granny Smith ( green) apple. Save a few slices, nuts, and raisins for garnish. When serving to guests, I make the pretty crescents; other times I shortcut and just chop the apples and add them along with all the other ingredients.
* Instead of buttermilk, I usually use sour milk, which is always a good substitute. To 8 oz any kind of milk or thin cream ( even no-sodium liquid coffee creamer) pour in 1 generous TB of vinegar. Let sit for 5 or more minutes before stirring or using.
It can be made ahead or enjoyed for 2-3 days.
As written, this slaw has 148 mg sodium, 12 gr carbs, 6 g fat and 103calories per serving. It makes 8 cups of delicious crunchiness. .
